How can I ensure my muffins are moist and do not turn out dry?

Muffins often become dry if they are overbaked or if too much flour was added to the batter. Make sure to set a timer when they are in the oven so you do not bake them for too long. Measuring your flour accurately, ideally with a food scale, helps prevent adding too much. This particular recipe includes moisture rich ingredients like cheese, sour cream, and butter which naturally contribute to a very moist crumb.

What kind of bacon is best to use for this recipe?

I recommend using a standard cut of bacon. You will need to cook it until it is crispy before crumbling it into the batter. Crispy bacon holds up well in the muffin and provides that perfect texture contrast and flavor burst.

Can I make these muffins ahead of time?

Yes, you can definitely make these muffins ahead of time. They store well in the refrigerator for several days in an airtight container. You can gently warm them up before serving if you like.

Can I use a different type of cheese?

Absolutely. While sharp cheddar is recommended for its strong flavor, you can use other sharp or flavorful cheeses. Good substitutes include gruyere, pepper jack, or even a sharp white cheddar. Choose a cheese you love that has a distinct taste.

How full should I fill the mini muffin cups?

For mini muffins using this recipe, you should aim to fill each cup almost to the top. This is typically about 2 tablespoons of batter per cup. This amount is designed to yield exactly 24 mini muffins with good shape.

Can I add other ingredients to the batter?

Yes, you can definitely get creative. Feel free to fold in other savory additions like chopped chives, a sprinkle of black pepper, or a pinch of smoked paprika along with the cheese and bacon. Just be mindful not to add too many extra wet ingredients.

Is resting the batter really necessary?

Resting the batter for 30 minutes is optional but recommended if you want taller muffins with more pronounced domes. It allows the flour to hydrate fully and the leavening agents to start working. If you are in a hurry, you can skip this step, and your muffins will still be delicious.

Easy Bacon Cheddar Muffins Recipe (Savory & Moist!)

Description

These Savory Bacon & Cheddar Cheese Muffins are incredibly moist and bursting with delicious flavor! They make a perfect side dish for dinner or a delightful grab-and-go breakfast option that everyone will love!

Ingredients

For the Muffins

1 ½ cups (200 g) all purpose flour
1 tablespoon (15 g) granulated sugar
2 teaspoons (8 g) baking powder
½ teaspoon (1.5 g) granulated garlic powder
½ teaspoon (1.5 g) onion powder
½ teaspoon (3 g) kosher salt
¾ cup (180 ml) whole milk
⅓ cup (80 g) sour cream
¼ cup (4 tablespoons) (60 g) unsalted butter, melted
1 large egg
6 ounces (1.5 cups) (170 g) shredded sharp cheddar cheese
¾ cup (70 g) crumbled cooked bacon

Instructions

How to Make the Muffins

Set your oven to 400 degrees Fahrenheit. In a bowl that holds a medium amount, whisk together the flour, sugar, baking powder, garlic powder, onion powder, and salt.
In a separate, large bowl, whisk together the milk, sour cream, melted butter, and the egg until they are fully combined.
Add the whisked dry ingredients to the wet mixture. Gently fold the ingredients together until most of the flour is just absorbed into the liquid.
Gently fold in the shredded cheese and crumbled bacon until they are just combined throughout the batter. You have the option to let the batter rest at room temperature for about 30 minutes before you bake it.
Prepare a mini muffin pan by greasing it with nonstick spray or placing mini muffin liners into the cups. Spoon about 2 tablespoons of the batter into each muffin cup, filling them almost to the top. The batter quantity is designed to make exactly 24 mini muffins.
Bake the muffins for 12 to 15 minutes or until their tops are golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan set on a wire rack for about 5 to 10 minutes before you carefully remove them.

Notes

Kosher Salt: I prefer using kosher salt in my baking because of its crystal size and pure flavor. My recipes are developed with it unless noted otherwise. If you are using standard table salt, remember to use a smaller amount as it is finer and saltier by volume.

Cheese Selection: Using a sharp cheese truly brings out the flavor in these muffins. Consider varieties like sharp yellow or white cheddar, gruyere, or pepper jack.

Bacon Preparation: To get the crumbled bacon needed for this recipe, fry a 12 ounce package of bacon in a pan over medium heat until it’s crispy. Let it cool completely before crumbling it into small pieces. You will need about 3/4 cup for the batter.

Shred Your Own Cheese: Many pre-shredded cheeses contain anti-caking agents that can affect how well the cheese melts and its overall flavor. For the best result, buy a block of cheese and shred it yourself just before adding it to the batter.

Accurate Measuring: The most precise way to measure dry ingredients like flour is by weight using a food scale. If you measure by volume, gently spoon the flour into your measuring cup and level off the excess with a straight edge rather than scooping directly from the bag, which can compact the flour and lead to dry muffins.

Resting the Batter: Allowing the batter to rest for about 30 minutes at room temperature before baking can help you achieve taller, nicely domed muffins.

Storage: Store any leftover muffins in an airtight container or a resealable bag in the refrigerator. They should stay fresh for about 4 to 5 days.

Nutrition

Serving Size: 1
Calories: 103kcal
Sugar: 1g
Sodium: 243mg
Fat: 6g
Carbohydrates: 7g
Fiber: 0.2g
Protein: 5g
Cholesterol: 28mg